Makhana Raita Recipe (Foxnut Raita)

I use makhana a lot in my daily diet. If you ever visit me, chances are that I have a jar of roasted makhana kept on my counter for munching. I make makhana kheer and makhana bhel frequently, and this makhana raita is also made on repeat.

I have been making this makhane ka raita for almost 20 years now, and no one in my family has gotten bored with it yet.

Makhana raita (also called phool makhana raita, makhane ka raita, fox nut raita, or lotus seed raita) is a North Indian side dish made by combining roasted and crushed makhana with spiced, whisked yogurt (dahi).

The roasted makhana brings a nutty crunch to the cool, creamy yogurt base. Here is how I make this raita.

How To Make Makhana Raita

Step 1: Heat 1 tablespoon ghee in a pan over medium heat.

Step 2: Once the ghee is hot, add 1 cup of makhana to the pan and roast until they are crisp, stirring continuously (4-5 minutes).

They will be chewy and stick to your teeth if not roasted properly, so roast them well. To check if the makhana has roasted perfectly, crush one between your fingers. It should crumble.

Transfer the roasted makhana to a plate and let them cool down for 10 minutes.

Cool the makhana completely before crushing. Warm makhana crushes unevenly and releases steam, softening the pieces before they hit the yogurt.

Step 3: Transfer the cooled makhana to a ziplock bag and seal it.

Step 4: Gently crush them using a rolling pin to create a coarse, uneven powder. You want a mix of fine crumbs and chunky pieces; this gives the raita an interesting texture instead of a monotonous mush.

Step 5: Whisk 1 and ½ cups of chilled plain yogurt in a mixing bowl using a wire whisk until smooth and creamy.

Step 6: Add the following ingredients to the whisked yogurt.

• ¼ cup of chilled milk
• 2 teaspoons sugar
• 1 teaspoon black salt
• ½ teaspoon roasted cumin powder
• ½ teaspoon regular white salt
• 1 teaspoon chopped green chilies
• 1 tablespoon chopped cilantro

Step 7: Mix everything well.

Step 8: Add the crushed makhana to the bowl and mix well. If the raita is very thick, whisk in some more cold milk or water to loosen it. It should be pourable but not watery.

Step 9: Serve immediately to keep the makhana crispy.

If you prefer soft makhana in your raita, then let the raita sit for 10 minutes before serving.

Variations

• Mint Makhana Raita – Add 10-12 fresh mint leaves (pudina), finely chopped, alongside the cilantro. The mint makes this extra cooling, perfect for summer.
• Tadka Makhana Raita – Heat 1 tablespoon ghee, add ½ teaspoon black mustard seeds, ½ teaspoon cumin seeds, 5-6 curry leaves, ¼ teaspoon asafoetida (hing), and a dry red chili. Pour the sizzling tadka over the finished raita for a smoky, restaurant-style touch.
• Pomegranate Makhana Raita – Fold in ¼ cup of fresh pomegranate arils just before serving. The jewel-red seeds add sweetness, crunch, and a beautiful presentation for special occasions.
• Vegan Makhana Raita – Use thick coconut yogurt or cashew yogurt in place of dairy dahi. Roast the makhana in coconut oil instead of ghee. The flavor profile shifts but remains delicious.

Serving Suggestions

I like to serve makhana raita with my Hyderabadi mutton biryani or chicken biryani as a cooling side dish. It also pairs well with vegetable pulao, jeera rice, or peas pulao.

A bowl of makhana raita alongside aloo paratha or plain paratha is a complete, satisfying meal.

You can also serve it with a simple meal of dal and rice.

Serve it with kuttu ki puri, kuttu pakora, or sabudana khichdi for a complete vrat thali. Replace regular salt and black salt with sendha namak if making it for vrat. If your vrat rules don’t allow you to consume green chilies, then you can skip using them.

Storage Suggestions

This raita will keep well in the refrigerator for 2-3 days.

I do not recommend freezing it, as the yogurt’s texture might change when thawed.

Make-ahead plan: Prepare the spiced yogurt base and refrigerate it in a covered bowl for up to 24 hours. Roast and store the makhana separately in an airtight container at room temperature for up to 5 days. Combine the two components only when you are ready to serve.